Shilajit Sattva

Solid pieces of Shilajit from the Himalayas, purified with spring water.

Real shilajit from the Himalayan mountains is also called Shilajit Sattva (Shilajit extract) and Shuddha Shilajit (purified Shilajit) in Ayurveda. It is a famous rasayana (rejuvenating agent); cleanses srotas (fine body channels), strengthens and firms the dhatus (7 types of body tissue); tones the urinary system; reduces fatty tissue, etc., etc.

The "resin" released by sunlight on ore-bearing rock in the Himalayas is called Shilajit. Traditionally, it is purified in a natural process lasting several days using water or Triphala decoction and then air-dried. Apart from the Himalayas (Nepal, Kashmir, Pamir), Shilajit can only be found in the Altai Mountains and a few other Central Asian mountain ranges.

Shilajit is also known as Mumijo, Earth Resin, Mountain Balsam, Mountain Blood, Rock Sweat or Black Mineral Pitch. Genuine Himalayan Shilajit, purified only with water, is black like tar, shiny and has a very characteristic odour (may faintly remind of cow urine or cowshed with a fine aroma of wood fire smoke) and taste (somewhat bitter, slightly pungent and slightly astringent in the aftertaste). The characteristic odour in particular depends on where it is found. It varies slightly from place to place (and from producer to producer). We have known this Shilajit Sattva for many years now. The taste, smell, colour and consistency of this batch and all other batches we have received in the meantime are the same as they were fifteen years ago. Consistent characteristics and unchanged quality – that's what we value about this Shilajit Sattva.

Shilajit is commercially available in various forms:

• Capsules
• Tablets (Shilajit mixed with herbal powder or auxilliary substances)
• liquid
• thick/viscous
• solid

Thick viscous Shilajit is sticky. It is commercially available in glass or plastic containers. Liquid Shilajit is very sticky, contains more aqueous components and is rarely available. However, it is very useful when it comes to combining other substances (such as Ashvagandha or Triphala) with Shilajit.

Small pieces can be separated from solid Shilajit using a knife or other instrument. Parts of the dry, solid lump of Shilajit can also be chipped off simply by briefly tapping it with the handle of a knife or scissors, etc.

Recommended use for our Himalayan Shilajit: Drink approx. 200–500 mg (pieces the size of a barley grain to a small mung bean or chickpea) once a day dissolved in warm water, milk, a cereal drink or Triphala tea etc. or simply suck and drink warm water with it. Treatment course: 1–4 weeks. During this time, avoid alcoholic drinks and the intake of very acidic substances.

One of the decisive factors for the positive effect of a substance is always sensible, correct use.

For more information about Shilajit (e.g. what is the best diet during a course of Shilajit and the best preparation for the Rasayana effect), see the Ayurveda classics Caraka-Samhita, Sushruta-Samhita etc.